Sketches of Spain, Straight from the Fryer

La Churreria specializes in, no surprise, churros. But unlike most other versions around town, its dessert fritter is “a proper Spanish churro,” says kathryn: “Fried to order, very fresh and warm. Sprinkled with just a little sugar. Crispy outside, fluffy inside, but not greasy. And (correctly) with no cinnamon!”

The melted chocolate sauce that comes on the side is dark, rich, and thick enough to cling upon dipping. kathryn says these churros beat the local competition at Mercat, Boqueria, Despaña, and Tertulia. (But she’d pass on La Churreria’s stuffed churros rellenos. The ones filled with dulce de leche arrived lukewarm, and the caramel dripped out with every bite, making them hard to eat.)

La Churreria was opened late last year by the owner of Socarrat Paella Bar next door, and in addition to churros, there are some satisfying savory items. A breakfast roll with serrano ham, egg, and Manchego is tasty and hearty. Among the tapas are creamy chicken croquetas, crusty bread with tomato and serrano ham, and patatas bravas, served with garlicky aioli and a spicy sauce. This last dish “felt very true to what I’ve eaten in Madrid, Barcelona, and San Sebastian,” kathryn says.